Monday, March 30, 2015 Nisan 10, 5775
Still, here are some alternatives for the non-gefilte crowd
There are two fish camps when it comes to Pesach -- those who insist on serving gefilte fish and those who, well, wouldn't serve it if it were the last food on earth and Moshe was coming to the seder. I live in the "you can't eat enough of it" world; my husband, not so much. He lives in a...
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By:
Louise Fiszer
We frequently host complete strangers at our Shabbat dinner table. They are friends of friends, distant relatives twice removed, a past social encounter passing through for the weekend or just people who need a place for a Sabbath meal. As a cook and hostess, this puts me at a disadvantage, for more often than not, I haven't a clue to...
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Nah, better to use the stuff in your cooking, instead
By:
Eileen Goltz
SLICE OF LIFE I have 11 cans of beer left over from the Super Bowl party. I'm starting to clean the refrigerator pre-Pesach and need to figure out what to do with the stuff. I've discovered that adding beer to vegetables like onions, carrots and corn, combined with a dash or so of honey, molasses or sugar, gives a deep...
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By:
Rivka Tal
Sometimes, some of us get a bit carried away in our cooking, looking for exotic ingredients and recipes. We forget the oldies but goodies that are easy, inexpensive and available everywhere. Take, for example, that old favorite: egg salad. Although eggs have received a bad rap in the past couple of cholesterol-conscious decades, they are making a comeback, being reinstated...
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... make big somethings, at Purim time
By:
Linda Morel
WHAT'S COOKING? One March decades ago, the scent of warm strawberry and dough browning in the oven greeted me at the door of an apartment. A friend and I were visiting her grandmother. Entering the kitchen, we found this busy woman's counters piled with cookies and little cakes, assorted in boxes. "Purim is coming," she said, pulling two trays of...
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